New York #Tastemaker: Anthony Nappa | Raphael & Anthony Nappa Wines

“Tastemaker” is a term typically used to describe a person — either a sommelier or writer in the wine world — who decides what is good, cool or otherwise interesting. With our new #NYTastemaker profiles, I’ve decided to usurp the term to mean someone who actually makes the wines, ciders, spirits, etc. that we love. A “tastemaker” should make something, after all.

It’s not just that his wines almost always hit my palate right — though they do. The first time I tasted one of his wines, I noticed the label listed the alcohol-by-volume as 12.9% at a time when most everyone was just labeling everything 12.5%. Since then, I’ve spoken with Anthony about myriad topics — both controversial and not. That sort of matter-of-fact transparency is just how he operates — inside the cellar and out. Sure, he prefers a minimalist approach that relies on ambient yeasts and minimal additions, but he’s not above using something to improve a wine if he has to for one reason or another. And he’ll tell you about it and explain why. That’s all too rare in the wine industry. It’s refreshing — much like the acidity he favors in his wines.

Though from New England (yes, he’s a Red Sox and Patriots fan), he’s made wine in some interesting corners of the world — from New Zealand to Italy to his native Massachusets and now Long Island. He’s also a father with two young boys (you’ll find their names on a couple of his wines) who somehow balances everything.

First bottle of wine I remember drinking: Asti Spumante at every holiday meal growing up.

How I got here: I grew up in Massachusetts and love East Coast peeps. After researching I found that Long Island is the most interesting place to make wine on the East Coast.

My winemaking style — in more words: The unique character of this place is what dictates my wine style and makes it so unique. Our wines have naturally balanced chemistry allowing me to make wines without needing any additives or adulteration — from the time that we pick our fruit to bottle. With moderate alcohol, I am able to wild ferment all of our wines. And with modern techniques, I am able to produce clean wines without filtration or fining. I prefer wines that are structured and full bodied with a full middle and a long finish. We have plenty of fruit and acid in our wines here on Long Island but what makes my wines unique is they are tannin driven, often times with little or no oak. I use different fermentation techniques for all of our different wine styles to accentuate each variety but the common thread is a focus on structure and balance.

Music playing in the cellar right now: In the cellar we rotate between Spanish music and 80s rock — and sometimes more heavy metal when we are bottling.

Favorite thing about the Long Island wine industry: Working in a small region is fun and intimate. It’s great to have a close-knit community.

Least favorite thing about the Long Island wine industry: Always being the underdog as a small blossoming region. Oh and hurricanes.

One surprising thing that I’m really good at: Ultimate Frisbee.

What I drink: Coffee, rum, Bushmills Black Bush and water (not always in that order). For wine, at my house,we are on a Champagne kick — Krug when we are celebrating, Taittinger on other days. And, as always, I am a Barolo addict.

My “Desert Island Meal” — wine included: Hopefully Sarah is there or I will starve…

Lenn Thompson

Lenn Thompson, a proud Pittsburgh, PA native, moved to Long Island more than a decade ago and quickly fell in love with the region’s dynamic and emerging wine community. A digital and content marketing professional by day, he founded NewYorkCorkReport.com in early 2004 to share his passion for the wines, beers and spirits of New York State. Since then, the site has become the premier source for independent New York wine commentary, reviews and news.
Formerly the editor of the Long Island Wine Gazette, a contributor to Edible Brooklyn, wine columnist for Hamptons.com and regional editor for Appellation America covering the Long Island and Hudson River Valley regions, Lenn contributes to Edible East End, Palate Press, Patch and is the wine columnist for Dan’s Papers in the Hamptons.
Lenn is also on the board of directors for Drink Local Wine, and is the creator and founder of TasteCamp, a yearly regional wine immersion event for writers and bloggers.
An admitted riesling and cabernet franc fanatic, he’s intensely passionate about eating drinking local and the many local wine regions of America.
Lenn lives in Miller Place, NY with his wife Nena, son Jackson and daughter Anna.